Rosti Topped Sausages And Garlicky Cabbage

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A good cook ahead recipe, the sausage mixture can be frozen. Good to prepare and put in the fridge to finish off after work.

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Steps

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Cook the sausages in a large heated pan , in batches until browned all over.

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Drain on paper towel and then slice thickly.

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Discard the fat in the pan then cook the onion and garlic stirring , until the onion is soft.

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Return the sausages to the pan with undrained crushed tomatoes , the water , wine , paste , basil and parsley and bring to the boil.

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Simmer , uncovered , about 10-15 minutes until the mixture thickens.

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Place the sausage mixture in a shallow 3-litre ovenproof dish.

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You can refrigerate or freeze at this stage.

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Cover sausage mixture with rosti topping , sprinkle with paprika and bake in a moderately hot oven for about 30 minutes or until browned.

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Rosti topping: boil , steam or microwave potatoes until just tender , drain , cool then coarsely grate the potato into a large bowl , combine with the cheese.

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Garlicky cabbage: melt the butter in a large pan and cook the cabbage , garlic and wine , stirring until the cabbage is just tender.

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Just before serving stir in the .

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Ingredients

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beef sausage, yellow onion, garlic cloves, tomatoes, water, dry red wine, tomato paste, dried basil, fresh parsley, sweet paprika, potato, cheddar cheese, butter, cabbage, dry white wine, fresh chives